KR100876278B1 - Manufacturing method of red ginseng cultured ginseng cultured ginseng and method of increasing the content of red ginseng components - Google Patents

Abstract

The present invention is approved for use of wild ginseng cultured roots produced by the method of tissue culture as a food ingredient from the Korea Food and Drug Administration, and the wild ginseng cultured biological material is 105 ~ 115 ℃ and steam pressure 0.2 ~ 0.3kg in the first high pressure steamer. / Cm2 method and the internal temperature in the secondary high pressure steam

The temperature of the inside in the method of 115 ~ 125 ℃ and water vapor pressure 0.3 ~ 0.4kg / ㎠ and the 3rd high pressure steam

After steaming slowly for 4 ~ 5 hours by the method of 125 ~ 135 ℃ and water vapor pressure 0.4 ~ 0.5kg / ㎠

After low temperature drying for 4 ~ 5 hours at 45 ~ 50 ℃ at, it is black due to non-enzymatic browning reaction within 5% of moisture.

Brown ginseng culture root Red ginseng saponification method according to the manufacturing method and the manufacture of red ginseng culture root increased the content of red ginseng component (saponin) and Rh₂ (cancer drug) and Rg₃ among ginsenosides of ginseng glycoside It is characterized by the method of increasing content of (cancer cell metastasis inhibitor).

Description

The production method of the reddish black ginseng for cultured wild ginseng and the method to increase the content of ginsenoside Rh2 Rg3 for the ingredient of the reddish ginseng.}

The present invention is the red ginseng component (saponin) content while changing the starch particles in the tissue from the sol state to the gel state in the process of producing red ginseng cultivation ginseng culture root produced by wild ginseng tissue culture method using a high pressure steamer The present invention relates to a method for producing red ginseng cultured red ginseng, which increases the contents of Rh₂ (cancer drug) and Rg₃ (cancer cell metastasis inhibitor) among ginsenoside components of ginseng glycosides.

Until now, steamed red ginseng was dried by using ginseng (Ginseng ginseng), but the exact age is unknown, but it was manufactured in Korea in the late 1908. It has been commercialized since 1908 and used similarly until recently. ) 4 ~ 6 years and then remove the parts except the roots, wash with water, put it on a rice tray, boil water in a steamer such as a steamer, boil water at about 90 ℃ for about 8 hours, and then dry it slowly in a dryer or sunlight. It is a technology for manufacturing reddish brown ginseng.

Therefore, the content of red ginseng (saponin) was increased by using ginseng cultured roots produced by wild ginseng tissue culture method using red ginseng cultivation method rather than red ginseng manufacturing method using ginseng (water ginseng). In order to increase the content of and Rg₃ it is to produce a good quality ginseng cultured black red ginseng formulation.

Manufacturing method

[Selection, cleaning work]

1. Wash the wild ginseng cultured root with water and spread it out on the tray.

2. Put the rice in the autoclave and close the door to generate steam in the boiler and send the steam after about 1 hour.

[1st and 2nd steaming work]

3. The internal temperature in the first high pressure steamer is set to 105 ~ 115 ℃ and the water vapor pressure 0.2 ~ 0.3kg / ㎠ to steam for 4 ~ 5 hours while gradually raising the temperature, and the internal temperature in the second high pressure steamer is about 115 Set it at ~ 125 ℃ and water vapor pressure 0.3 ~ 0.4kg / ㎠ and steam it for 4 ~ 5 hours while gradually raising the temperature.

4. The door should be opened when the temperature in the autoclave is below 60 ℃, and care should be taken when the door is opened when the door is opened.

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[Comparison of changes after steaming]

5. The first method of the above method 105 ~ 115 ℃ temperature and 0.2 ~ 0.3kg / ㎠ steam pressure method and the second method 115 ~ 125 ℃ temperature and steam pressure 0.3 ~ 0.4kg / ㎠ method of steamed taste like red ginseng As a result of analysis of color and red ginseng component (saponin) content was confirmed that there is a difference.

In other words, the second steaming method was stronger than the first steaming method, and the color of brown ginseng was stronger than the first steaming method. The color of browning turned dark yellow, and the red ginseng component (saponin) content test showed an average of 11% about 10mg / g. Rh₂ was increased by 45% in about 1.9mg / 100g and Rg₃ by 52% in about 3.2mg / 100g.

<Table 1> Comparison of Taste, Color, Red Ginseng Components, Rh₂, Rg₃ Contents according to Temperature and Steam Pressure of High Pressure Steamers

※ Red ginseng content test and ginsenoside content test of wild ginseng culture root were tested according to the red ginseng concentrate content test method of red ginseng product of Health Functional Food Code of Korea Food and Drug Administration.

[3rd steaming work]

6. Put into the 3rd high pressure steamer and the internal temperature in the high pressure steamer is 125 ~ 135 ℃ and water vapor pressure

 Set at 0.4 ~ 0.5kg / ㎠ and steam for about 4 ~ 5 hours while gradually raising the temperature.

7. Cool down the autoclave slowly and take out the rice in the dryer below 60 ℃.

   Dry at low temperature at 45 ~ 50 ℃ for 4 ~ 5 hours.

8. The final ginseng cultured color is blackish brown.

The content is about 5%.

9. As a result of the third method, the content of taste and color of red ginseng (saponin) ginsenoside Rh₂ and Rg₃ were analyzed. In other words, the secondary method is stronger than brown one like red ginseng and the color is brown due to browning, and the red ginseng component test showed about 10mg / g. The red brown ginseng was found to be 5% and 6mg / g of red ginseng component (saponin), and Rh₂ increased by 36% 2.2mg / 100g and Rg₃ by 13% 1.2mg / 100g. It was high, and the quality of the tertiary method was excellent.

<Table 2> Comparison of Taste, Color, Red Ginseng Components, Rh₂, Rg₃ Contents of Secondary and Third-Order of High Pressure Steam Drying

10. Thus, the ginseng cultured red ginseng cultivated with dried product, powder, and concentrate is produced by product type and packaged into products.

As described above, wild ginseng cultured muscle material produced by wild ginseng tissue culture method can be stored for a long time by the method of manufacturing red and white ginseng, increasing taste, color, red ginseng component (saponin) content and increasing Rh₂Rg₃ among ginsenoside components It produces excellent quality with the red ginseng cultivation method of wild ginseng cultivation, and I think that the effect of various inventions such as improving national health, increasing overseas exports, creating local employment, and replacing rural areas are great.

Claims (1)

Steaming method of the primary high pressure steamer using wild ginseng root at 105 ~ 115 ℃ and steam pressure 0.2 ~ 0.3kg / ㎠, steaming method of the secondary high pressure steamer at 115 ~ 125 ℃ and steam pressure 0.3 ~ 0.4kg / ㎠ After steaming for 4-5 hours at the temperature of 125 ~ 135 ℃ of 3rd high pressure steam and 0.4 ~ 0.5kg / ㎠ steam, 4 ~ 5 hours of low temperature drying at 40 ~ 50 ℃ of the dryer is performed in parallel to red ginseng cultivation Manufacturing method to increase red ginseng component (saponin) content and increase content of Rh₂ (cancer treatment) and Rg₃ (cancer cell metastasis inhibitor) among ginsenoside components of ginseng glycoside